Tart with wild mushrooms and chestnuts {without milk}

Tarte aux champignons

Ça y est, c’est la dernière ligne droite avant Noël… Alors je suppose que vous êtes toutes et tous devant les fourneaux/chez le coiffeur/dans les magasins/dans votre canapé bien au chaud… never mind, ce qui compte aujourd’hui c’est de profiter encore un peu de cette ambiance de Noël. Et moi, je suis encore fidèle au poste (présent mon capitaine !) pour vous proposer une dernière recette, au cas où vous ne sachiez toujours pas quoi faire à manger ou que vous ne soyez subitement plus invité à manger chez belle-maman ! Voilà, so I finish this holiday recipe file with a wild mushroom tart, a little classic by our forests, not very complicated but very good my little lady ! The recipe is for a large pie or 8 minis, because it’s also the time to do cute things !

Come on, no long speech today (because I think you don't really have time to read me !), but just a thought for you all. I wish you a Merry Christmas my little wolves !

Tarte aux champignons recette

Tarte aux champignons des bois

Tart with wild mushrooms and chestnuts {without milk}

2014-12-24 14:06:35

For a large or 8 minis

To print

Ingredients

400 g mixed wild mushrooms
200 g of peeled and cooked chestnuts
2 eggs
30 cl of oat cream
5 cl vegetable milk
1 clove garlic
1 small bunch of parsley
1 filet d'huile d'olive
Salt and pepper
FOR THE DOUGH
220 g of whole wheat flour
4 cl neutral vegetable oil (here deodorized sunflower)
1 egg
5 tablespoons of cold water
1 g de sel

Preparation

Start by preparing the dough, for this put the flour in the bowl, make a well and add the egg and oil. Work the dough by hand or in a food processor fitted with a sheet, then add the water gradually and as needed.. Form a nice smooth ball.
Roll out the dough on 3-4 mm thick then place it in a tart mold and even out the edges.
Preheat the oven to 200°.
Clean the mushrooms then put them in a pan with a drizzle of olive oil and the crushed garlic clove. bring back 5 minutes on high heat.
Add the chestnuts and chopped parsley, season then pour everything onto the dough.
Prepare the pie maker, to do this, beat the eggs into an omelette then add the cream and vegetable milk. Salt, pepper then pour over the mushrooms.
Bake 30-35 minutes.

aime & mange https://aime-mange.com/